potato dumplings (kartoffelknodel)

Categories
None
Yield
1 Servings
MeasureIngredient
6 mediums Baking potatoes (up to 8)
1¼ cup Flour
Eggs
1 teaspoon Salt
¼ teaspoon Nutmeg
2 tablespoons Margarine
3 slices Stale bread, cut in cubes

Boil potatoes until tender. Cover and refrigerate 12-24 hours. Finely chop or mash the cooked potatoes. In a medium bowl, mix potatoes, 1 C flour, and next 3 ingredients to form a firm but light paste. If mixture is too moist add flour as needed. This will help keep the dumplings from falling apart during cooking.

Melt margarine in skillet. Add bread cubes and saute till brown. Working with floured hands, form the potato mixture into a roll about 2½ inches in diameter. Cut roll into 8-10 pieces and form each into a dumpling, enclosing a few sauteed bread crumbs in the center of each.

Boil dumplings in water, being careful not to overcrowd the pot. Do not cover. Simmer over low heat about 15 minutes; dumplings are done when they float.

Both recipes are from THE BEST OF GERMAN COOKING, by Edda Meyer- Berkhout.

Posted to rec.food.recipes by Tdahm@... on 1995, .

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